Dinner · 25 min · chinese

Kung Pao Shrimp

Weeknight-friendly Chinese cooking: Kung Pao Shrimp comes together in 25 minutes with shrimp, cashews, and not much else. The macros do the talking: 32g protein, 18g carbs, and 20g fat in every 380-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1.25 lb Shrimp
• 1/3 cup Cashews
• 1 Bell pepper
• 1 Zucchini
• 6 Dried chiles
• 1/3 cup Kung pao sauce
• 1 tbsp Rice vinegar

Steps

1. Pat the shrimp dry and season with salt — dry shrimp sear; wet shrimp steam and turn rubbery.
2. Get your wok or largest skillet ripping hot; it is ready when a drop of water evaporates on contact.
3. Sear the shrimp in a slick of oil for 2 minutes, just until pink; set aside so they do not overcook.
4. In the same wok, bloom the dried chiles 30 seconds until fragrant but not blackened.
5. Add the bell pepper and zucchini; stir-fry 2 minutes until crisp-tender with charred edges.
6. Return the shrimp with the kung pao sauce and rice vinegar.
7. Toss 1 minute until everything glistens and the sauce clings.
8. Shower with cashews and serve over rice if you like.

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